Lemon Granita

The heat always takes away my hunger. Ok, I need to revise that, when I'm outdoors in the heat, I loose my appetite. There, that's better. What does appeal all summer long is the idea of something cold, sweet and refreshing...which is why as a kid I was obsessed with Italian Ice (especially that syrupy part at the bottom - yum!)

I don't eat sugar at all anymore. Well, minus the sugar in my 85% dark chocolate, I'm not even going to apologize for trying not to count that. It's chocolate and it's worth it, end of the story. Anyway, in general, no sugar. SO, I made this super simple Lemon Granita recipe with just two ingredients + water. It's quick, easy, and you can leave it in your freezer for a quick refreshing mid day - prevent heat stroke - snack all summer long! Give it a whirl!

Lemon Granita

2 cups filtered water

1/3 cup local honey or agave

zest of 1 lemon + 6 TBS of juice

In a small saucepan set to medium heat, add water, honey or agave and lemon zest. Bring to a gentle simmer and stir with a whisk. Cook just about 5 minutes until the honey dissolves and is fully incorporated into the water.

Remove mixture and let cool.

Once cool, add the fresh lemon juice, stirring to combine.

Pour lemon mixture into an 8x8 glass baking dish and place in your freezer.

After about 35-40 minutes, scrape the granita with a fork and put it back in the freezer. Do this about every half hour until the mixture is fully frozen. This will take about 3 hours. Once fully frozen, scrape with a fork again and serve immediately.

*The granita can be stored in your freezer in a glass, airtight container for up to two months.